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Ingredientes
- 2 Tbsp. fresh lime juice
- 2 tsp honey
- 2 Tbsp. vegetable oil
- 1 pch cayenne pepper
- 1 tsp salt
- 12 lrg sea scallops - (to 16) 1 to 1 1/2 lbs
- 8 x eight-inch bamboo skewers Tropical Fruit Salsa (see recipe)
- 2 Tbsp. minced macadamia nuts lightly toasted, (optional)
Direcciones
- Seafood Alternatives: shrimpIn a medium bowl whisk together the lime juice, honey, oil, cayenne pepper and salt. Add in the scallops and gently toss, coating well. Cover and marinate in the refrigerator at least 2 hrs or possibly overnight. Soak the bamboo skewers in a bowl of water for at least 1 hour to prevent them from burning on grill.
- Heat the barbecue grill till the coals glow red with white ash around the edge. Double-skewer the scallops using 3 to 4 per serving by threading on 2 parallel skewers about 1/2-inch apart.
- Put the scallop skewers on the warm grill and cook till nicely marked about 1 1/2 min. Turn and contine cooking till the scallops are just cooked and still very juicy, about 1 minute longer.
- Arrange on individual plates, dollop with Tropical Fruit Salsa and sprinkle with macadamia nuts, if using.
- This recipe yields 4 servings.
- Comments: Big sea scallops retain all their juicy goodness when quickly cooked on a warm grill. The zippy fruit salsa, with a hint of dry red pepper flakes, is an ideal partner for the sweetness of the scallops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 75 | 46% |
| Total Fat 8.49g | 11% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 30mg | 10% |
| Sodium 727mg | 30% |
| Potassium 308mg | 9% |
| Total Carbs 5.91g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.1g | 2% |
| Protein 15.26g | 24% |
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